May 26, 2000


Great Grilling Get-Togethers!

High Flavor Grilling Adds Sizzle to Summer Entertaining

Celebrate summer any night of the week by inviting friends and family over for a casual patio party. Treat your guests to a delightful dinner that's easy to prepare and filled with big, bold flavors straight from the grill.

Grilling helps you cater to a variety of tastes, whether your guests prefer steak, chicken or vegetables. Each part of the meal can be grilled at the same time with minimal preparation and easy cleanup. Simple marinades and shake-on seasonings ensure that no matter which foods your guests choose, everyone will enjoy the intense, grilled flavors of McCormickr Grill Matesr Montreal Steakr and Montreal Chickenr Seasonings.

While grilling the evening's fare, you'll have plenty of company, as friends and family fill the air with cheerful conversation and nibble on Salmon & Dill Party Bites. This refreshing summer starter matches crisp garden vegetables with a creamy smoked salmon and cheese mixture. The tantalizing aroma of Zesty Red Wine and Herb Steak sizzling over the grill is sure to create mealtime anticipation. This marinated steak recipe marries the robust flavors of coarse ground black pepper, red pepper and coriander seeds found in Grill Mates Montreal Steak Seasoning with the tangy flavor of red wine.

Use a grill basket or skewers to grill chicken kabobs and summertime vegetables from your own garden or the local farmer's market. A simple shake of Montreal Chicken Seasoning makes plump vegetables pop with the flavors of garlic, onion and herbs-creating a savory addition to Sunset Patio Pasta or sandwiches and side dishes.

Mixing great grilled food and good company is a foolproof recipe for outdoor entertaining.

 

Extraordinary Veggies Make Great Grill Mates

Grilled vegetables are easy and delicious-perfect for layering on sandwiches or tossing with pasta.

1. Clean vegetables and prepare as directed.

2. Toss with a little oil to coat and shake on Grill Mates Montreal Steak or Chicken Seasoning.

3. Skewer or place vegetables in a grill basket. Grill as directed.

Vegetable Preparation Grill Time

Bell Peppers Remove stems. Quarter and cut into 1-inch wide strips. 8-10 minutes

Corn Remove husks and wash. Brush with melted margarine. Wrap in foil. 20 minutes

Mushrooms Clean and cut into halves. 7-8 minutes

New Potatoes Rinse and cut into wedges. Precook until tender. 5 minutes

Onions Peel and cut crosswise in 1/2-inch slices. 10 minutes

Plum/Roma Tomatoes Wash and cut into halves lengthwise. 5 minutes or until tender

Zucchini Wash and cut lengthwise, 1/2-inch thick. 5-6 minutes

 

Salmon & Dill Party Bites

1 container (8 ounces) whipped cream cheese
3 ounces sliced smoked salmon, finely chopped
2 teaspoons lemon juice
1 1/2 teaspoons McCormick Dill Weed
1 1/2 teaspoons McCormick Minced Onion
1 teaspoon McCormick Parsley Flakes

Vegetables:

Cherry tomatoes, hollowed out
Red and green bell pepper pieces
Cucumber slices
Celery pieces

In a bowl, stir together all ingredients except vegetables. Spoon or pipe with pastry tube a small amount of cheese mixture in or on each piece of vegetable. Place on serving plate; cover and chill 2 or up to 24 hours. Makes about 1 1/3 cups filling, enough for 4 dozen appetizers.

Tip: One container (8 ounces) salmon-flavored cream cheese may be used in place of smoked salmon and whipped cream cheese.

 

Sunset Patio Pasta

4-5 cups assorted vegetable pieces (such as zucchini, yellow squash, bell pepper, mushrooms and onion)
4 tablespoons olive oil, divided use
3 teaspoons McCormick Grill Mates Montreal Chicken Seasoning, divided use
2 tablespoons lemon juice
8 ounces penne pasta, cooked and drained

Toss vegetables with 1 tablespoon oil and 1 teaspoon Chicken Seasoning. Place vegetables in a grill basket or on skewers; grill until tender, about 8-10 minutes, turning frequently. In a small bowl, combine lemon juice, 3 tablespoons oil and 2 teaspoons Chicken Seasoning. In a large bowl, toss lemon juice mixture with cooked pasta and vegetables. Serve warm or chilled. Makes 6 servings.

 

Zesty Red Wine and Herb Steak

1 tablespoon McCormick Grill Mates Montreal Steak Seasoning
1 tablespoon McCormick Italian Seasoning
1 teaspoon McCormick Garlic Powder
1 teaspoon Worcestershire sauce
1/4 cup olive oil
1/4 cup red wine
2 pounds top round steak, 1-inch thick

Combine first 6 ingredients in a large, self-closing bag or glass bowl. Add steak and marinate in refrigerator 30 minutes or longer for extra flavor. Remove steak from marinade; discard marinade. Grill or broil steak 8-12 minutes per side or to desired doneness. Slice on the diagonal and serve. Makes 6 servings.

 

Grilled Chicken & Vegetable Kabobs

1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons McCormick Grill Mates Montreal Chicken Seasoning
1/2 teaspoon McCormick Italian Seasoning
1 pound boneless, skinless chicken breast
Assorted vegetable pieces

Combine first 4 ingredients in a large, self-closing plastic bag or glass bowl. Cut chicken into 1 1/2-inch cubes; add to bag or bowl. Marinate in refrigerator 30 minutes or longer for extra flavor. Remove chicken from marinade; discard marinade. Spear chicken and vegetables on metal skewers. Lightly sprinkle chicken and vegetables with additional Chicken Seasoning. Grill kabobs 10-15 minutes, turning frequently. Makes 6 servings.

 

Looking for more flavorful grilling ideas? Try easy 30-minute marinade mixes from McCormick Grill Mates, including Mesquite, Zesty Herb, Southwest, Montreal Steak, Spicy Caribbean and Ginger Teriyaki varieties. Call 1-800-MEALTIP (1-800-632-5847) or visit www.mccormick.com for more grilling recipes.

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